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This roasted snapper with soy, ginger and spring onion is sure to impress at your next celebration. Perfectly roasted in only 30 minutes - that's more than enough time to pour yourself a glass to match!
1 snapper, about 1.5-2kg
1 lime, sliced
4 spring onions
Thumb sized piece of ginger
2 tablespoons of vegetable oil
Sea salt and cracked black pepper
6 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
⅓ cup of sesame oil
1 tablespoons of sesame seeds, toasted
½ cup of coriander leaves
Extra lime for serving
Preheat the oven to 200C. Pat the snapper dry with paper towel and place the lime and 2 spring onions inside the cavity. Rub the skin with oil and season with salt and pepper. Roast the snapper for 30 minutes.
Meanwhile, mix together the soy and vinegar in a small bowl and finely slice the ginger and remaining spring onion. Place the cooked snapper onto a serving plate and pile the ginger and spring onion on top. Heat the sesame oil in a small pot until shimmering and pour over the fish.
Sprinkle with sesame seeds and coriander and pour over the soy dressing or serve on the side with extra lime.